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Emeril's Pan-Crispy Fish with
Jambalaya Grits



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Pan-Crispy Fish With Jambalaya Grits

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4 servings

Jambalaya Grits *
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Cayenne pepper
1 tablespoon chopped garlic
1/2 cup peeled, seeded and
chopped fresh tomatoes
4 ounces andouille or smoked
sausage, cut into small dice
4 ounces ham, cut into small dice
4 ounces Louisiana crawfish tails
3 cups beef stock
3 cups whole milk
2 cups grits
1 cup grated white cheddar cheese

Pan-crispy fish
Four 6-ounce firm white fish fillets,
such as redfish, snapper or trout
2 cups all-purpose flour
1/2 cup Creole Mustard or
whole grain mustard
2 tablespoons heavy cream
1/2 cup vegetable oil

1. Make the jambalaya grits: In large saucepan, heat the olive oil.
Add the onions, bell peppers and celery and season with salt and
cayenne. Sauté for 2 to 3 minutes, or until wilted. Add the garlic
and tomatoes and sauté for 2 minutes. Add the sausage and ham
and cook for 2 minutes. Add the crawfish and season with Es-
sence. Add the stock and milk and bring to a boil. Reduce to a
simmer and stir in the grits. Stir for 30 seconds, then add the
cheese and stir until melted. Cook, uncovered, for 4 - 5 minutes,
or until the grits are tender and creamy. Stir in the scallions and
season to taste with salt and cayenne.
2. Make the pan-crispy fish: Season both the fish and flour with
Essence. Whisk the mustard and cream together. Spread both
sides of each fillet with the mustard. Dredge the fillets in the
seasoned flour.
3. In a large sauté pan, heat the oil. When the oil is hot, pan-fry the
fish for 3 to 4 minutes on each side or until golden. Remove and
drain on paper towels. Season the fish with Essence and serve
with the grits.

--Emeril Lagasse

* The recipe for Jambalaya Grits also appears in

Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends

by Emeril Lagasse with Marcelle Bienvenu & Felicia Willett
1999, Williams Morrow and Company, Inc.

Featured Archive Recipes:
Emeril's Crawfish and Sausage

Emeril's Panfried Catfish with
Lemon and Garlic

Pan-Roasted Salmon with
Citrus-Balsamic Vinaigrette

Pan-Sauteed Catfish with
Cajun Crawfish Butter

Shrimp and Grits (Emeril)
Sautéed Louisiana Redfish

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